Research Progress on Nutrition and Function of Coarse Grain Sprouts
Coarse grain is an important part of dietary structure, but the poor palatability and processing characteristics restrict the further development of coarse grain industry. After germination, its nutrients and functional active components are enhanced, and its taste and processing characteristics are...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-09-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080290 |